Ingredients
- 3 cups yellow corn tortilla chips, coarsely crushed
- 1 1/2 cups salsa verde
- 1/2 lime
- 12 eggs
- 1/4 cup milk
- 1 cup shredded Colby and Monterey Jack cheese blend, divided
- 2 tablespoons snipped frsh cilantro
- 1 medium onion, chopped
- 1 large poblano or green bell pepper, seeded and diced
- 1 small garlic clove, pressed
- 1 cup diced cooked chicken
- 1 plum tomato, sliced
- Additional snipped cilantro, salsa and sour cream (optional)
Directions
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Preheat oven to 350* F. In medium, combine crushed chips and salsa. Juice lime half into bowl; mix well and set aside.
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In large bowl, combine eggs, milk, 1/4 cup of the cheese and cilantro; whisk until well and set aside.
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Heat Family (12-in.) Skillet over medium-high heat until hot. Spray skillet with nonstick cooking spray. Add onion, poblano pepper and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until crisp-tender. Add chicken; stir well. Pour egg mixute carefully over ingredients in skillet. (Do not stir.) Place into oven; bake 22-25 minutes or until egg mixture is set in center. Using Oven Mitts, carefully remove from oven.
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Arrange tomato slices in a circular pattern ove rtop of frittata. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Garnish with additional snipped cilantro, if desired. Cut into wedges and serve with additional salsa and sour cream, if desired.